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Veal Hash on Toast

Veal hash simmered with gravy and stale bread crumbs, served on buttered toast.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Hash on Toast

Ingredients

Directions

Make the gravy

  1. Take a teacupful of boiling water in a saucepan.

  2. Stir in an even teaspoonful of flour.

  3. Wet in a tablespoonful of cold water.

  4. Let it boil five minutes.

  5. Add one-half teaspoonful of black pepper, as much salt and two tablespoonfuls of butter.

  6. Let it keep hot, but not boil.

Make the hash and serve

  1. Chop the veal fine and mix with it half as much stale bread crumbs.

  2. Put it in a pan and pour the gravy over it.

  3. Let it simmer ten minutes.

  4. Serve this on buttered toast.

Nutrition, whole recipe (rough)

108Calories
0 gProtein
12 gFat
2 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal (in the method)
Forms the meaty body of the hash, giving it substance and savoury flavour.
Stale bread crumbs (in the method)
Absorb the gravy and help bind the chopped veal into a soft, moist mass.
Flour (in the method)
Thickens the boiling water into a smooth gravy that coats the veal.
Butter
Adds richness and a rounded flavour to the gravy.

The step that matters

Let it keep hot, but not boil.. Once the gravy is thickened, a hard boil can break the sauce and make it grainy or uneven, so it should stay hot and gently steaming.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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